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Amla pickle/ Indian gooseberry pickle

Amla pickle/ India gooseberry pickles

anubhav mahajan
Cook Time 15 mins
Total Time 15 mins
Course accompaniment, pickle, pickles
Cuisine Indian, north indian, punjabi


  • 8-10 pieces amla / indian gooseberries washed and dried
  • 2-3 tbsp mustard oil
  • 1/8 tsp hing powder/ asafoetida powder
  • 1/2 tsp methre (fenugreek seeds)
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder


  • Heat mustard oil to its smocking point.  
  • Turn the heat to medium and add hing (asafoetida powder). Add fenugreek seeds. Stir and cook for 2-3 minutes till the fenugreek seeds turn little brown. 
  • Add washed and dried gooseberries.Mix well. Add salt (as per your taste). chilli powder and turmeric powder. Mix, and cover the pan. Let it heat on slow heat for 10-15 minutes, till the gooseberries start to getting tender, and start splitting.
  • Let it cool and store in a sterilised glass jar and pair it with your meals everyday.


Using mustard oil-
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.
Keyword pickle, amla, indian gooseberry, gooseberry,recipe,food